Instructions: Soak beans according to directions, using either method. Drain beans and measure liquid. Add water to make 1-1/2 quarts. Place beans, liquid, ham bone, onion and garlic in large kettle. Simmer 1-1/2 to 2 hours, or until tender. Add potato, carrots, celery and green pepper. Simmer 30 minutes longer. Remove ham bone. Cut up meat and return to soup.

Thicken with flour blended with a little cold water. Add milk and heat gently. Season to taste with salt and pepper.

Makes 6 to 8 servings.

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